Hasselback Teriyaki Tofu with Cucumber salad
AsianMainshigh proteinvideomake aheadnut freenutty
Nika’s PickTOFU+55g protein
Recipe by Nikoleta · @surovadcerka
Two chopsticks laid either side of the block stop the knife going all the way through. That's the whole trick — cut down to them, as thin as you can manage, and you get a fan that holds together while opening up an enormous amount of surface.
Then brush the marinade into each cut individually before the block goes into the container. Poured over the outside it never reaches the gaps, and the gaps are the entire reason for cutting it this way.
An hour of marinating is the minimum and longer is plainly better. Keep the leftover marinade — thickened with a teaspoon of cornstarch it becomes the sauce, and it freezes for next time. Fifty-five minutes, 55 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
Teriyaki tofu
- 400 g firm white tofu
- 120 g teriyaki sauce
- 30 g soy sauce
- 15 g sesame oil
- 1 tsp apple cider vinegar
- 2 cloves garlic
- 5 g fresh ginger
- 1 tbsp sesame seeds
- 1 pinch chili powder
- 1 pinch cinnamon
- 1 tsp cornstarch
serving
- 200 g jasmine rice
salad
- 1 English cucumber
- 1 pinch salt
- 40 g crushed peanuts
- 1 handful fresh cilantro
serving
- Sichuan chili oil to taste
salad
- 45 g peanut butter
- 15 g soy sauce
- 1 tbsp agave nectar or liquid sweetener
- 1/2 lime, juice
- 1 clove garlic
Contains: gluten, nuts, sesame, soy
How to make it
Nutrition
1130Calories
55 gProtein
119 gCarbs
49 gFat
8 gFiber
per serving
